Thai Style Chicken Coleslaw Recipes

THAI CHICKEN & SLAW

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a bowl or shallow dish. Add chicken and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain chicken, discarding marinade from the bowl. Place chicken in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until a thermometer reads 170°, 30-40 minutes., Meanwhile, place coleslaw mix, edamame and pepper in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over coleslaw mixture; toss to coat. Refrigerate until serving., Serve chicken with slaw. Sprinkle with green onions.

THAI CHICKEN COLESLAW

Steps:

• For dressing, whisk first eight ingredients until blended., Place first four salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour. If desired, sprinkle each serving with peanuts.

QUICK AND EASY THAI STYLE COLESLAW

Steps:

• Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.

THAI CHICKEN SLAW BURGERS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet.
• Toast buns under the preheated broiler until toasted, 30 to 60 seconds.
• Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture.
• Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes.
• Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat.
• Spoon chicken mixture into toasted buns and top with coleslaw.

THAI-STYLE CHICKEN COLESLAW

Steps:

• Place the chicken in a large serving bowl.
• Combine the shallots, chilli, honey, rice vinegar, fish sauce, lime juice, soy sauce and chives. Pour the mixture over the shredded chicken. Keep mix in fridge until ready to serve.
• When ready to serve add the cabbage, carrot, mint leaves, coriander and peanuts to the chicken mix.
• Toss lightly until well combined and finish with a garnish of pink pickled ginger.
• Serve the salad well chilled.

FIRST PLACE WINNER: THAI-INSPIRED STUFFED CHICKEN BREAST AND SLAW

Steps:

• For the chicken: In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice, and zest from 1 lime. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each breast half. Wrap chicken around filling, securing with toothpicks. In a glass pie plate, mix together flour, zest of 1 lime, salt and pepper. In another plate, mix coconut milk, and 2 tablespoons lime juice. In third plate, mix together peanuts, panko, black and white sesame seeds. Roll chicken breasts, 1 at a time, first in flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well. In shallow baking pan, arrange chicken, seam side down and place in 350 degree F oven. Bake 30 minutes or until juices run clear.
• For slaw: In a large bowl mix together all ingredients and refrigerate.
• To plate: Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and cilantro.

ASIAN SHREDDED CHICKEN COLESLAW

Steps:

• In a large bowl, combine the first 6 ingredients.
• Add chicken and let stand 5 minutes.
• Add cabbage, celery, onion, and cilantro.
• Season.
• Chill at least 1 hour to blend flavors.
• Toss now and then.